Roasted Eggplant Spread

A generous amount of roasted garlic adds a smoky background flavor to this silky textured spread.

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Cal/Serv:
87

Yields:
2
cups

Ingredients

1
medium eggplant

1/4
c.
olive oil

1
tsp.
olive oil

1
head garlic

1
tbsp.
chopped fresh flat-leaf parsley

1
tbsp.
red-wine vinegar

1/2
tsp.
Salt

1/4
tsp.
ground red pepper

1/4
tsp.
ground cumin

Directions

Heat oven to 425 degrees F. Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil. Place cut side down on a nonstick baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place eggplant and garlic in oven and cook until tender -- about 30 minutes. Allow to cool. Unwrap garlic and peel. Scrape flesh from eggplant and discard skin.

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